Simple Raw Vegan Cheesecakes

Last weekend we had our Bay Area Beauty Detox potluck in a beautiful garden in Marin County. We all met through Kimberly Snyder’s Beauty Detox Foods group and decided to form our own little local meetup. For our latest hangout I made these simple raw vegan cheesecakes that were quick to make (although they should set in the freezer for 4-6 hrs) and have no refined sugars, flour or animal products.

This recipe makes about 12 mini cakes, depending how large or small you make them. I made the crust really big, but you can make it just a thin layer at the bottom and use more filling to make it look more like cheesecake. They keep in the freezer for 1-2 weeks. Take out about 10 mins before serving although they taste great frozen as well.

If you don’t have time to soak the cashews for hours, quick soak them by pouring hot water over the cashews, let soak for an hour and drain.